My friend Amanda suggested that this recipe for Socca, a Middle Eastern flatbread, would be the perfect “unrecipe” for us. We just tried it, and we think she’s right!
This is adapted from Mark Bittman, who is the ultimate unrecipe chef.
Preheat the oven to 450 degrees.
Combine 1 cup garbanzo flour*, 1 teaspoon salt, and 1 ½ cups of water in a bowl. Whisk until smooth and cover with a towel until it is the consistency of a thick pancake batter. (This shouldn’t take much longer than it takes to heat the oven, but can be left standing for several hours.)
Add enough olive oil to lightly cover the bottom of a 12” skillet. Add 1 shallot, finely chopped and some fresh chopped rosemary, spreading it evenly in the pan.
Put it into the hot oven, until the oil smokes and the shallots start to sizzle (a few minutes). Add the batter and return the pan to the oven for about 40 minutes, until the batter has browned and the edges become crisp.
At this point, it should be easily release from the pan. Cut it into wedges, and enjoy!
*Garbanzo flour, or chickpea flour, can be purchased at Whole Foods Market, or any health food store or Middle Eastern food market. It is gluten free.